2 Leaves Romaine Lettuce
2 T. Almond Butter
Spread Almond Butter in the center of the lettuce, Wrap and serve.
Dorit’s book: Celebrating Our Raw Nature
Yummy Guacamole
2 Avocados,peeled, seeds removed
1/2 Lemon, juiced
1 Cup Tomato, chopped
1/2 tsp. Celtic Sea salt
1 small Onion, finely chopped
1/2 Cup Cilantro,chopped
1 Jalapeno pepper, finely chopped (seeds removed)
1 clove Garlic, diced very fine
Mix all ingredients in a bowl, adjusting seasoning to taste. May be served as is, as a dip, or on raw rice crackers/breads or crudites.
Dorit’s book: Celebrating Our Raw Nature
Clean Green Soup
2 Green Apples
1 small Avocado
1 handful Sunflower green sprouts
1/4 Cup Dulse
1 Stalk Celery
Dash Cayenne pepper
Use a very powerful blender such as the Blendtec Total Blender or Vitamix to mix everything, adding enough water for desired consistency. Pour in glass or bowl and serve
Dorit’s book: Celebrating Our Raw Nature
Peaches and Coconut Ice Cream Special
1 Cup Frozen peaches
1 tsp. Flaxseed or walnut oil, optional
2 Frozen Bananas (peeled beforehand)
1/2 Cup Macadamia nuts (optional)
4-5 Dates, pitted
1/4 Cup Apple Juice, freshly made
1 T. Raw honey or agave, optional
1 Coconut
1 Cup Ice
Open coconut. Pour coconut water into a blender. Scoop out the coconut meat and add to the blender along with the rest of the ingredients. Blend at very high speed using a very powerful Blender such as a K-Tec or Vitamix, adding only a small amount of the apple juice, if needed at all. Either serve as is, or pour into ice cube trays for later use.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
Citrus Fruit Bowl
2-3 Oranges, quartered
1/4 Cup Raisins (optional) pre-soaked in orange juice
1-2 Grapefruits, quartered
2-4 Tangerines, quartered
1/2 Cup Freshly squeezed Orange or 1 Very ripe Papaya, cubed
2 Tbs Lime or Lemon Juice
4-6 Leaves Peppermint or Spearmint, finely chopped
2-3 Dates, finely chopped
In large glass bowl, place all the fruits, sprinkle with fruit juice, chill in the refrigerator and just prior to serving, garnish with mint.